Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.

Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 Spring rolls at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

I’m a little confused by the recipe. Lumpia and spring rolls are completely different. I see that your recipe is showing you to place a thin line of the meat on the wrapper, which is right…but spring rolls are thicker. I am Filipina and make lumpia regularly and I would advise everyone to be careful using pork or chicken. If you make the lumpia too thick the meat won’t cook thoroughly. A Cambodian woman I knew who made spring rolls would make them with precooked pork and shrimp.

@Serey: Vietnamese spring rolls are pretty similar to lumpia, I believe. I have a fried who has shared some of her mother’s with me and I think the only difference was her mom put some kind of chopped up rice noodles in them.

@boogiewoogies: Spring Rolls are the little ones with the thin wrappers and Egg Rolls are the thick ones with the wrappers that are thicker and cook up all bubbly. (Unless at the Chinese market, then egg rolls are a delicious dessert.)

@almostmrsj: Yes, that’s what I was trying to understand. Lumpia is like an egg roll, there are two different sizes that I’ve seen. The meat kind is skinny, the veggie kind is fat, both are made with thick wrappers (but they don’t bubble because it’s a different wrapper than chinese egg rolls), and spring rolls are made with the thin paper.

@Serey: I apologize, I’m not hating on your recipe. I was just confused because for me “spring roll” and “lumpia” are different things, I wasn’t sure why the wording was like that.

@boogiewoogies: Depending on where OP lives, the terms and authenticity might get muddied. It seems like there are so many variations on this theme in almost all Asian countries that fusion recipes and terminology are bound to happen :-). All that matters to me is how it tastes – I don’t care what it’s called!

@Serey:@boogiewoogies: This looks so good! Have you tried making fresh rolls? I’m wondering if they are thai/viet or just made up for the hippie fresh CA eaters LOL. Very similar, but with the super thin rice wrappers, cellophane noodles, & fresh veggies- plus they aren’t fried!